Title: Amy's california rolls
 Categories: Sandwiches, Wraps
      Yield: 6 Servings
 
      6    Flour tortillas; (10")
      2 pk Cream cheese; softened
    1/4 c  Salsa
      2 tb Chopped green chilis;
           -(canned)
    1/2 lb Sliced turkey
           Lettuce leaves
           Avocado; sliced thin
           Tomato; sliced thin
 
  Add salsa and green chilis to cream cheese. Mixture should be salmon
  pink and chunky, but not runny. Spread mixture on a tortilla thinly,
  about 1/4" thick, covering the entire tortilla. On on side only, lay
  a slice of turkey to cover about 1/3 of the tortilla. Add a leaf of
  lettuce over the turkey, then a row of avocado slices (end to end
  from north to south) and tomato slices. Beginning from the side
  covered with the turkey and other ingredients, carefully roll
  tightly, jellyroll fashion. Wrap tightly in plastic wrap and
  refrigerate for several hours, up to overnight if they're left whole.
  Continue with the rest of the tortillas. Before serving, slice into
  1/2" pieces. This concept is incredibly versatile. Flavor the cream
  cheese with a complementary flavor to the filling you choose. E.g.,
  pesto cream cheese with provolone slices, sundried tomatos and pine
  nuts; horseradish cream cheese with roast beef, tomatoes and lettuce.
  
  Lynn's notes: Made this 9-25-97; used 8 sun-dried
  tomato halves, minced; 1/3 c. toasted chopped pine nuts; 2 tbsp.
  jalapeno pepper jelly; 1/3 cup chopped green onion--green part only.
  Omitted avocado and tomato and used thin sliced turkey and chicken.
  Next time I'll add cheese. This was easy to make, I did it early in
  the day, and it tasted great.